I really like Pinterest.
A lot, actually.
It’s the online magazine we all can share, and we all retrieve different information. I especially love that we can each tailor it to exactly what we’re looking for.
For those of you who haven’t yet checked it out (Mom and Aunt Nat, I’m talking to you), it’s worth a look! You’ll love it!
Let me get back on track. I was checking out some pins about breakfast foods (primarily potatoes) on Monday and I came across something so simple, yet I’d never seen it before.
I clicked on the photo to see the recipe and I immediately wanted a bite!
Here’s the best part: this is one of those dishes, that is so simple, and contains very typical breakfast fare…. and I’m guessing you all may have these ingredients in your kitchen *right now*.
I contacted the original author of this lovely recipe, and asked if I could share her breakfast with you, which she very sweetly agreed to. I must say, I like her already… plus she refers to the inside of a potato…as “innerds”. (Just like me)
So, without further adieu, may I present the breakfast that just may become your favorite…. Stuffed Breakfast Potatoes, from Savory Experiments. The following is directly taken from her blog, and all verbiage is hers:
Stuffed Breakfast Potatoes
I baked potatoes specially for this purpose the night before. It works better if the potato is fully cooled or refrigerated over night. You can also add on making a few more when making them for another purpose or use leftovers. Perfect baked potatoes are easy, see note below if you don’t already have them prepared.
Time: 30 minutes (with already cooked potatoes) Makes: 2 potatoes
2 large eggs
1. Heat oven to 400 degrees. Cut the tops off baking potatoes.
Using a spoon, hollow out leaving a 1/8 of potato along the edges and resulting in a potato boat.
2. Set aside the tops and the innards to make Home Fries for another meal.
3. Place a pinch of cheddar cheese, 1/4 of bacon, 1/2 tablespoon chives
and a few grinds of salt and pepper in the bottom of each potato boat.
4. Crack egg directly into the potato boat.
Carefully place potato boats onto an aluminum lined baking sheet.
5. Bake for 10 minutes or until whites have set.
Remove, cover with remaining bacon, cheese and chives with another grind of salt and pepper.
Return to oven for 5 minutes.
6. Remove and allow to cool for 3-4 minutes before serving. Enjoy!
So what do you think? I’d love to hear your feedback!
As always, here’s a little treat for you… my favorite Potato-themed video clip, courtesy of Toy Story 3